Hello lovelies,
on weekends, breakfast at our house is allowed to be a little sweet. These banana crêpes are wafer-thin, filled with homemade salted caramel and toasted almonds and topped with bananas caramelized golden in butter. Everything together takes 45 minutes, and the smell of caramel is guaranteed to get everyone out of bed.
The batter is a classic crêpe batter with eggs and plant milk. If you would rather skip the eggs, my basic recipe for vegan crêpes without eggs gives you a batter that cooks up just as thin.
Caramelized bananas and salted caramel
I fry the bananas in 2 batches in a little butter so they do not crowd the pan but get a lovely color. Use ripe but still firm bananas, or, my favorite, little mini bananas. For the salted caramel, the sugar melts without stirring until it turns golden brown, then the butter, cream and half a teaspoon of salt go in. The salt does not make the caramel salty, it makes it rounder and less sweet.
For the caramel, a pot with high sides is worth it, because as soon as the cream goes in, everything foams up strongly. Bananas and caramel are a pair I love to combine again and again, also in my mini banana pancakes with caramel sauce, which make a quick breakfast for kids.
The toasted sliced almonds give the soft crêpes the crunch they need. Toast them in a dry pan and stay close, because they go from golden to dark in a few seconds.
If you prefer a savory breakfast, you will also find savory crêpes with vegetables and a fried egg on my blog. Try the sweet version and tell me in the comments whether you had it for breakfast or dessert.
